Avocado Hummus With Hazelnut Dukkah Recipes

AVOCADO HUMMUS

Avocado Hummus image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Puree 2 avocados and 1/2 jalapeno pepper in a food processor. Stir in a 7-ounce tub of hummus, a pinch of salt and a squeeze of lemon juice. Garnish with chopped cilantro and serve with celery sticks.

Nutrition Facts : Calories 206 calorie, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 372 milligrams, Carbohydrate 15 grams, Fiber 6.5 grams, Protein 3 grams, Sugar 2 grams

HAZELNUT DUKKAH

Hazelnut Dukkah image

Dukkah is a Middle Eastern and Egyptian mixture of warm spices, crushed nuts, and seeds that's been around for centuries. Use it to coat fish, chicken, or meat before cooking, use it as a topping for crudités like the sliced jicama pictured here, or dip bread in it after a dunk in olive oil.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Time 10m

Yield Makes about 1/4 cup

Number Of Ingredients 6

Ingredients

1/4 cup toasted hazelnuts
1/4 teaspoon whole toasted cumin seeds
1/2 teaspoon whole toasted coriander seeds
1/2 teaspoon sumac
Pinch ground cinnamon
Pinch kosher salt

Steps:

Combine all ingredients in a mortar and pestle and coarsely crush (or roughly chop it all with a knife).

AVOCADO HUMMUS WITH HAZELNUT DUKKAH

Avocado Hummus With Hazelnut Dukkah image

I am starting to enjoy the taste of Acocado a little more, and this is a delcious and simple way of amking a different dip with it. The leftovers are great to spread on fresh bread or toast the next day. The Dukkah will store in an airtight container for 2-3 weeks.

Provided by Tisme

Categories Nuts

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 ripe avocado
1 cup drained canned chick-peas, rinsed
1 (200 g) tub sour cream
1/2 teaspoon finely grated lemon rind
juice of half a lemon
1 garlic clove, crushed
salt & freshly ground black pepper
bread, biscuits or pita bread, for serving
1 cup hazelnuts
1/4 cup sesame seeds
1/4 cup poppy seed
1/4 cup coriander seed
2 tablespoons cumin seeds
1 tablespoon flaked sea salt (I used half )

Steps:

To make dip, process avocado flesh, chickpeas, sour cream, lemon rind, juice and garlic in a food processor until smooth, season to taste. Spoon dip into a serving bowl and refrigerate for 2 hours before serving.
For Dukkah: Roast the hazelnuts until golden and fragrant. Rub hot nuts in a teatowel to remove skins. Roast the seeds and spices seperately, until fragrant. Process nuts, seeds, spices and salt in a food processor until coarsley ground.
To serve: Arrange the bowl of avocado hummus on a large plate or board with a pile of dukkah and serve with bread, crackers, biscuits or pita. Dip the biscuits in the hommus and then in the dukkah.

Nutrition Facts : Calories 290.8, Fat 23.9, SaturatedFat 4.6, Cholesterol 12.5, Sodium 115.8, Carbohydrate 16.9, Fiber 7.3, Sugar 1.9, Protein 7.2

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